Lemon-Dill Salmon with Pea Shoot Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets with a zesty lemon-dill crust, served atop a vibrant bed of pea shoots and radish sprouts for a bright, spring-inspired meal. This seafood-inspired seafood ready in about 30 minutes pairs (6 oz each), skin-on Salmon fillets, finely chopped Fresh dill, Lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (9 ratings) Prep: 20 min Cook: 10 min Serves 4 Seafood cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat salmon fillets dry with paper towels. Mix 2 tbsp chopped dill, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp pepper on a plate. Press both sides of salmon firmly into the herb mixture until evenly coated.
  2. Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Add salmon skin-side down and cook for 5 minutes until skin is crisp and golden.
  3. Step 3: Flip salmon and cook for 3-4 minutes more until the internal temperature reaches 125°F (52°C) for medium-rare, with juices clear when pierced.
  4. Step 4: Whisk together 1 tbsp lemon juice, 1 tsp white wine vinegar, 1 tbsp extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp pepper for the dressing.
  5. Step 5: Toss 2 cups pea shoots and 1/4 cup radish sprouts with 2 tbsp dressing in a bowl until evenly coated and glistening.

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Frequently asked questions

How long does Lemon-Dill Salmon with Pea Shoot Salad take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Salmon with Pea Shoot Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped fresh dill from drying out.

Can I substitute ingredients in Lemon-Dill Salmon with Pea Shoot Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Salmon with Pea Shoot Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Dill Salmon with Pea Shoot Salad?

Seafood seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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